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Recipe courtesy of Jean Anderson

Show: Cooking Live

Episode: Picnic Salads: Guest: Shirley Corriher

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Total:: 45 min
Prep:: 45 min

Yield:: 6 servings

Level:: Easy

Ingredients

Dressing:

3/4 cup buttermilk
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Black pepper to taste

Salad:

3 cups cooked elbow macaroni
1 pound lean, cooked ham, cut into 1/2-inch cubes
2 ribs celery, chopped
1/2 cup peas
1/2 cup chopped sweet pickles
1/2 cup chopped red bell pepper
2 scallions, chopped

Garnish:

Cherry tomatoes

Directions

To make the dressing, whisk all ingredients together in a small bowl; cover, and refrigerate until ready to use.

For the salad, toss macaroni in a large bowl with ham, celery, peas, pickles, red pepper and scallions; add dressing and toss again. Garnish with cherry tomatoes.

Recipe adapted from Jean Anderson, "The American Century Cookbook"

My Private Notes

Name: Macaroni Salad
Prep time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 3/4 cup buttermilk; 3/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1/2 teaspoon Worcestershire sauce; Black pepper to taste; 3 cups cooked elbow macaroni; 1 pound lean, cooked ham, cut into 1/2-inch cubes; 2 ribs celery, chopped; 1/2 cup peas; 1/2 cup chopped sweet pickles; 1/2 cup chopped red bell pepper; 2 scallions, chopped; Cherry tomatoes